Heart-Healthy Alfredo Sauce # 1
A recipe from the Sneaky Kitchen by Karen Danielson

3 Cups non-fat chicken broth 
1 Cup skimmed evaporated milk
1 Cup. yogurt cheese  
5 Tbsp. cornstarch
1 Cup freshly grated Parmesan cheese (or canned if necessary)
Salt and pepper, to taste

Combine broth & milk in sauce pan; cook over medium heat, stirring frequently.  Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste.  Add a little skim milk, if needed, to make mixing easier.  

Remove about 1/2 cup milk & broth mixture & combine with yogurt cheese, to temper it so it doesn't separate when adding to hot milk & broth.  Add tempered yogurt cheese to rest of the broth & milk in the saucepan & whisk in well.  Cook, whisking constantly, just until thick & bubbly.  Do not boil, or sauce will separate. Stir in the 1 cup of freshly grated  Parmesan cheese & stir until melted & smooth.  Add salt & pepper to taste. 

For complete main meal dish, add favorite cooked vegetables, chicken or seafood (or combination of all 3) & serve over linguine or pasta of choice.